ECSP12012064A - VEGETABLE FOOD COMPOSITION TO DEVELOP NATURAL FOODS SUCH AS: SAUSAGES, HAMBURGES. - Google Patents

VEGETABLE FOOD COMPOSITION TO DEVELOP NATURAL FOODS SUCH AS: SAUSAGES, HAMBURGES.

Info

Publication number
ECSP12012064A
ECSP12012064A ECSP12012064A ECSP12012064A EC SP12012064 A ECSP12012064 A EC SP12012064A EC SP12012064 A ECSP12012064 A EC SP12012064A EC SP12012064 A ECSP12012064 A EC SP12012064A
Authority
EC
Ecuador
Prior art keywords
sausages
food composition
hamburges
vegetable food
natural foods
Prior art date
Application number
Other languages
Spanish (es)
Inventor
Repetto Alberto Susbielles
Original Assignee
Cerda Vetter Miguel Ángel
Repetto Alberto Susbielles
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cerda Vetter Miguel Ángel, Repetto Alberto Susbielles filed Critical Cerda Vetter Miguel Ángel
Publication of ECSP12012064A publication Critical patent/ECSP12012064A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
    • A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Birds (AREA)
  • Animal Husbandry (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Physiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Composición alimenticia para formar salchichas o hamburguesas que comprende un vegetal, escogido entre acelga, espinaca, champiñón, choclo u otro, un material proteico, sal y agua y, opcionalmente, antioxidantes y saborizantes, ambos especialmente de origen natural. El material proteico utilizado comprende una combinación de proteínas aisladas de soja y de proteínas aisladas de suero de leche. El método de elaboración de la composición comprende mezclar el material proteico con agua, agregar hielo en escamas y formar una emulsión, sobre la que se agregan el vegetal y la sal y, de manera opcional, antioxidantes y/o saborizantes.Food composition to form sausages or hamburgers comprising a vegetable, chosen among chard, spinach, mushroom, corn or other, a protein material, salt and water and, optionally, antioxidants and flavorings, both especially of natural origin. The protein material used comprises a combination of isolated soy proteins and whey proteins. The method of making the composition comprises mixing the protein material with water, adding ice in flakes and forming an emulsion, on which the vegetable and salt are added and, optionally, antioxidants and / or flavorings.

ECSP12012064 2010-04-12 2012-07-25 VEGETABLE FOOD COMPOSITION TO DEVELOP NATURAL FOODS SUCH AS: SAUSAGES, HAMBURGES. ECSP12012064A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CL2010000354A CL2010000354A1 (en) 2010-04-12 2010-04-12 Hamburgers or sausages comprising: 5-20% of a combination of whey and soy isolate proteins, 70-90% water, 2-10% vegetables, 1-4% salt, 0-4% antioxidant and flavoring; elaboration process that includes the stages of: mixing ingredients, forming sausages or hamburgers, cooking, cold punch.

Publications (1)

Publication Number Publication Date
ECSP12012064A true ECSP12012064A (en) 2012-10-30

Family

ID=43447882

Family Applications (1)

Application Number Title Priority Date Filing Date
ECSP12012064 ECSP12012064A (en) 2010-04-12 2012-07-25 VEGETABLE FOOD COMPOSITION TO DEVELOP NATURAL FOODS SUCH AS: SAUSAGES, HAMBURGES.

Country Status (9)

Country Link
US (1) US20130029015A1 (en)
AR (1) AR078116A1 (en)
BR (1) BR112012019440A2 (en)
CL (1) CL2010000354A1 (en)
EC (1) ECSP12012064A (en)
MX (1) MX2012008615A (en)
PE (1) PE20130622A1 (en)
UY (1) UY32625A (en)
WO (1) WO2011128785A1 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9604765B2 (en) 2013-03-14 2017-03-28 Ahhmigo, Llc Locking cap device and methods
ITUA20163187A1 (en) * 2016-05-05 2017-11-05 Accademind S R L Process for the production of a vegetable food product and food product obtainable by this process
US20170364868A1 (en) * 2016-06-17 2017-12-21 Thumbtag India Private Limited System of attendance and time tracking with reporting
CN108041606A (en) * 2017-12-21 2018-05-18 陇南市朝华核桃产业开发有限公司 A kind of nutrition emulsion containing walnut oil and preparation method thereof
CN110063458B (en) * 2019-04-30 2022-05-31 仲恺农业工程学院 Preparation method of preserved plum-flavored shaddock peel sausage
EP3847899A1 (en) * 2020-01-13 2021-07-14 FRoSTA Aktiengesellschaft Fish substitute and method of manufacturing same

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1324947A (en) * 1919-12-16 Valve-operating device
US4539210A (en) * 1978-08-07 1985-09-03 Peter M. O'Connell Process for making a structured meat product
US4863749A (en) * 1987-10-15 1989-09-05 Otsuka Foods Co., Ltd. Process for the production of a low-cholesterol all-vegetable meat analog
JP2001008654A (en) * 1999-06-27 2001-01-16 Mitsuko Kawamura Sausage produced from bean curd lee as raw material
US6419977B1 (en) * 2000-03-27 2002-07-16 Novartis Nutrition Ag Nutritional meat extender compositions
KR20020023259A (en) * 2002-01-04 2002-03-28 신동화 Preparation method of Hamburger-Patty by using high-functional the whole bean curd
US20040253363A1 (en) * 2003-06-03 2004-12-16 Yasuyuki Nakano Meat-like food materials and meat-like food products produced utilizing the same
CN1633885A (en) * 2003-12-25 2005-07-06 康凤英 Fat reducing sausage
EP1806975B1 (en) * 2004-11-01 2008-12-17 Unilever N.V. A method for preparing a food product and a pack containing frozen or chilled semi-finished food product
CN101467637A (en) * 2007-12-29 2009-07-01 天津市中英保健食品有限公司 Fruit sausage and method for producing the same

Also Published As

Publication number Publication date
AR078116A1 (en) 2011-10-19
MX2012008615A (en) 2012-11-30
US20130029015A1 (en) 2013-01-31
PE20130622A1 (en) 2013-06-26
CL2010000354A1 (en) 2010-08-06
WO2011128785A1 (en) 2011-10-20
UY32625A (en) 2010-06-30
BR112012019440A2 (en) 2016-04-26

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